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One-Pan Fish with Indian-Spiced Tomato Sauce

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: dinner
Cuisine: Indian
Keyword: cinnamon stick, cod, crushed tomatoes, cumin seed, extra virgin olive oil, freshly ground pepper, garam masala, garlic, gluten free, gluten free sourdough bread, granulated sugar, kosher salt, tomato puree, white fish, white onion
Servings: 2 people
Author: GFchow @ gfchow.com

Ingredients

  • 1 lb. skinless cod, haddock, or halibut, cut into individual serving pieces, approximately 6"
  • 1 teaspoon kosher salt plus more to season the fish
  • 2 tablespoons extra-virgin olive oil
  • 1/2 white onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 3" cinnamon stick
  • 1/2 tablespoon garam masala available at most markets
  • 1/2 teaspoon cumin seeds if you only have ground cumin in your pantry, use a rounded 1/4 teaspoon
  • 1/4 teaspoon freshly ground black pepper plus more for serving
  • 1 18-oz. crushed tomatoes or tomato purée See NOTES below
  • 1/2 teaspoon granulated sugar
  • 1/4 cup cold water
  • 2 cups arugula or spinach washed and dried, optional

Optional - Toasted Sourdough Bread

  • 2 thick slices gluten free sourdough bread I bought mine at Modern Bread and Bagel in Manhattan (they ship!), optional
  • 2 tablespoons extra virgin olive oil

Instructions

  • Season fish with a pinch of kosher salt on both sides.
  • Heat 2 tablespoons of oil in a large non-stick or cast iron pan over medium.
  • Cook onion and garlic, stirring occasionally, until softened, about 5 minutes.
  • Add 1 cinnamon stick, 1/2 tablespoon garam masala, 1/2 teaspoon cumin seeds, and 1/4 teaspoon black pepper to the pan. Cook, stirring occasionally, until fragrant, about 3 minutes. Your kitchen will smell divine!
  • Stir in jar or can of crushed tomatoes or tomato puree, 1/2 teaspoon sugar, 1 teaspoon kosher salt, and 1/4 cup water. Bring to a simmer.
  • Carefully add the fish fillets, then top with arugula or spinach, if using. Cover and cook on medium heat. Cook until fish is just firm, 8–12 minutes(closer to 8 mins if your pieces are cut smaller or are thinner and 12 mins if using larger size fillets or thicker pieces or fish). Remove from heat and season with more pepper if desired.
  • Transfer 1-2 fish fillets with tomato sauce to individual large plates or bowls. Serve with olive oil sourdough toast, optional.

Optional - Toasted Sourdough Bread

  • Heat 2 tablespoons of olive oil in a medium-sized nonstick skillet over medium to medium-low. Add 2 slices of gluten free sourdough bread and cook until golden brown and crisp underneath, about 5-6 minutes and then flip bread and cook for an additional 5-6 minutes. Total cook time 12 minutes. Transfer toasted bread to a plate.

Notes

If you don’t have garam masala in your spice rack at home, use curry powder, allspice, ground coriander, or cardamom.
A combination of a jar of tomato sauce with 1-2 tablespoons of tomato paste can be used as a substitute for the crushed tomatoes or tomato puree.